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Hi!I heard very good things about carbon steel? Whcih are the benefits ( advatanges ) of carbon steel? I heard that the only disadvantage is the discolouration. Are there any more disadvantages?What kinds of care should I have with a carbon blade?

For me it is not important how the knife looks, but how it performs. So, for me discouloration dont make me worried, but the bad metallic flavor that the carbon knives can give in some vegetables like onions is simply horrible. I heard too, that carbon knives can also give a grey colour to onions lemons ...

burkecutlery

Post subject: Re: Why Carbon Steel?

Posted: Fri Jul 27, 2012 5:18 am

Joined: Wed Apr 25, 2012 2:55 pmPosts: 473

It feels good to sharpen.

Compared to high end stainless, that is all that's different in a good way, except for cool patinas.

I can sum it up In one word. The patina the sharpness the coolness of a rainbow of colors after you cut a rare piece of meat the over all feel of the cut the questions from your friends and family asking why are you cutting my food with a dirty knife and u useing your knowledge of jaw it's not dirty but protection of contamination on the food your serving and how the patina does that did I mention ease of sharpening I will take carbon 98% of the time over stainless any day I figure the Japanese or French for that matter were not making knives out of stainless from the get go and it just so beautiful when the colors blend togeather and u see that shiny polished sharp edge which makes the whole thing stand out. See i told u one word! Haha watch out for some of the older and still newer French sabatier knives unless you want to deal with a bolster or finger guard stick with the Japanese unless your willing to put in the extra work because after a while the bolster has to be ground away. And I or we can cover that later in another post. Peace jmbullman

_________________Master of the addict 1. In the end their can be only one Jmbullman the freehander.Nubatamas rule the stone world! The freehanderThe most electrifying show stopping man in knife sharpening today!

Rob Babcock

Post subject: Re: Why Carbon Steel?

Posted: Fri Aug 03, 2012 7:42 am

Joined: Tue May 01, 2012 9:36 pmPosts: 43

I like both, to tell the truth. The coolest aspect of carbon is how easy it is to sharpen, at least the ones like White #1 & #2. They also get very sharp. The downside is how reactive they are. I try to keep my blade wiped down but my coworkers with carbons...man, there knives look awful all the time.

Jmbullman

Post subject: Re: Why Carbon Steel?

Posted: Fri Aug 03, 2012 9:23 am

Forum Moderator

Joined: Sun Apr 22, 2012 9:45 pmPosts: 657

Rob, is it a rusting issue with your employees or lack of proper maintence? To me a patina is a beautiful thing if done properly, if you sit their and cut onions all day you will have a brown knife that looks rust has formed on the other hand if it's cut rare meats and stuff it will take on a beautiful blue and red and other rainbow colors? Just curious on your thoughts on that! Peace bro jmbullman

_________________Master of the addict 1. In the end their can be only one Jmbullman the freehander.Nubatamas rule the stone world! The freehanderThe most electrifying show stopping man in knife sharpening today!

Rob Babcock

Post subject: Re: Why Carbon Steel?

Posted: Sat Aug 04, 2012 6:05 am

Joined: Tue May 01, 2012 9:36 pmPosts: 43

Oh, it's totally an issue of them simply not keeping them wiped down. But in a professional kitchen it gets busy and that can happen. White #2 (at least the Tojo ITKs) doesn't give you much margin. My ITK Kiritsuke developed a patina within half an hour! I didn't know that was possible.

The bigger issue, IMO, is that carbon will dull kinda quickly when cutting acidic stuff. Again, I have a pretty even split between carbons (White & Blue, plus "Black", whatever it really is) and SS/semi-SS.

Jmbullman

Post subject: Re: Why Carbon Steel?

Posted: Sat Aug 04, 2012 9:35 am

Forum Moderator

Joined: Sun Apr 22, 2012 9:45 pmPosts: 657

I got you bro thais for straighting me out I totally forgot about the fast dulling with citrus or hi acid foods. Your still wise beyond your years and i still learn from you, thanks jmbullman

_________________Master of the addict 1. In the end their can be only one Jmbullman the freehander.Nubatamas rule the stone world! The freehanderThe most electrifying show stopping man in knife sharpening today!

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